Veggie Hashbrown Egg Bake

Recipe courtesy of White Lace Inn
Sturgeon Bay, WI

Veggie Hashbrown Egg Bake
Serves 6-8

Ingredients:
1 32-ounce bag frozen Southern style hash browns, loose
1 stick (1/2 cup) butter
1 tablespoon onion salt
3/4 loaf white bread, cut up into cubes, no crust
2 cups grated Monterey Jack cheese
3 cups grated cheddar cheese
2 green onions, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1 16-ounce package fresh mushrooms, sliced
1 large tomato, sliced thin
7 eggs, beaten
1 1/2 cups milk
1 1/2 cups half & half
1 teaspoon dry mustard
Dash of red cayenne pepper (optional)
Dash of parsley flakes (optional)

Thaw frozen hash browns in microwave for 2 minutes. Mix in 1/2 cup
butter. Spread into greased 9"x13" casserole. Sprinkle with onion
salt. Bake at 350 degrees for 20 minutes. Let cool. Sprinkle 2 cups
cheddar cheese and green onions over hash browns. Place bread cubes
over cheese. Microwave green, yellow, and red peppers together for 2
minutes. Sprinkle 3 pepper mixture and fresh mushrooms over bread.
Sprinkle 2 cups grated Monterey Jack cheese over veggies. Place 10
slices of tomato over cheese, then 1 cup additional cheddar cheese
over tomato. Sprinkle top with red cayenne pepper and parsley. Beat
eggs. Add milk, cream, and dry mustard. Beat together. Pour over whole
pan evenly. Cover and refrigerate overnight.

Bake (covered with foil) at 350 degrees for 45 minutes. Uncover for 15
minutes to let brown slightly. Let set for approximately 10 minutes
before slicing.